Mediterranean Grilled Chicken Kebabs

Mediterranean Grilled Chicken KebabsRecipe
Becky Luigart-Stayner
These kebabs can be handsomely garnished with fresh pomegranate seeds (the fruit is in season late this month). If you have any leftover dressing, serve it as a dipping sauce.

Yield:

8 servings (serving size: 2 kebabs)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 35 %
Fat 8 g
Satfat 1.6 g
Monofat 4.1 g
Polyfat 1.4 g
Protein 22.7 g
Carbohydrate 9 g
Fiber 0.7 g
Cholesterol 94 mg
Iron 1.6 mg
Sodium 320 mg
Calcium 35 mg

Ingredients

2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
2 large oranges
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup chopped fresh mint

Preparation

Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Prepare grill to medium-high heat.

Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.

Note:

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